Cambodia produces some of the best black peppercorns in the world – Kampot Pepper. It tastes like other black pepper, except that it’s stronger and more fragrant. A few times while we were in Cambodia, we were served a sauce made of ground black pepper, lime juice, salt, and sugar. This sauce is primarily used as a meat dip, but we like to eat it with rice and vegetables too.
- 2 t freshly ground black pepper (this takes a lot of grinding, but don’t skimp on the pepper)
- 1/2 t salt
- 1/2 t sugar
- 2 t lime juice